Ingredients

• 1 tablespoon peanut oil
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, chopped
• 1 pinch fenugreek seeds
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded, and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste